Spanish Mushroom Rice
User Reviews
5.0
36 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
509 kcal
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Course
Side Dish, Main Course
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Cuisine
Spanish
Spanish Mushroom Rice
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A great many of these ingredients have substitutions if you can't find them, but I go through the most important ones above.
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Ingredients
SOFRITO
- 1/4 cup olive oil
- 1 yellow onion, minced
- 1 Anaheim or poblano pepper, minced
- 1 ounce can tomato puree
- salt
RICE
- 2 cups boiling water
- 1 ounce dried mushrooms
- 3 ounces bacon, chopped
- 3 tablespoons olive oil
- 12 ounces fresh mushrooms
- 2 cloves garlic, minced
- 1/2 pound shredded white meat (chicken, rabbit, partridge, etc.)
- 1 1/2 cups bomba or risotto rice
- 1 tablespoon black sage or regular sage, chopped
- 1 teaspoon smoked paprika
- 1/3 cup sofrito (see above)
- 1 quart chicken or game stock
- salt and black pepper
- 2 tablespoons minced chives
- 2 tablespoons minced parsley
Instructions
SOFRITO
- Heat the olive oil in a small pan over medium high heat. Sauté the onions and pepper until soft, stirring often. When they are soft, add the tomato puree and cook another 10 minutes on low heat. Add salt to taste. Ideally, you would wait for this to cool completely before pureeing it in a blender, but you can blend it right away; waiting will give you a darker, redder color.
RICE
- Start by putting the dried mushrooms in a small bowl. Pouring the boiling water over the dried mushrooms and cover the bowl while you do the rest of the prep.
- Remove the dried mushrooms from the water and chop. Strain any debris out of the soaking water and reserve the water.
- In a wide, shallow pan heat the bacon and olive oil over medium heat. Chop up the mushrooms, separating stems from caps. Once the bacon starts sizzling, add the stems to the pan, and cook, stirring occasionally, until both the stems and the bacon are crispy.
- Add the caps and garlic and continue to cook a few minutes, then add the shredded meat, chopped rehydrated mushrooms, smoked paprika, rice and sage. Mix well and cook for a minute or two.
- Pour in the sofrito, the mushroom soaking water and 1 cup of stock, plus a pinch of salt. Mix well and let this cook over medium heat undisturbed until you hear it begin to sizzle a bit. This is the liquid boiling away. Pour 1 cup of the stock around the edges of the pan and let this boil until you hear the sizzle again. Do this 2 more times if need be. After the 3rd cup of stock is almost gone, taste the rice to see if it's done. You might not need the 4th cup, or you might even need a 5th cup, in which case you can use water.
- Once the rice is done, grind black pepper over everything and sprinkle the herbs on top. Serve with a big white wine or a dry rose.
Notes
- NOTE: The sofrito recipe makes more than you need, but it stores well in the fridge for a few weeks, and can be frozen.
Nutrition Information
Show Details
Calories
509kcal
(25%)
Carbohydrates
50g
(17%)
Protein
20g
(40%)
Fat
26g
(40%)
Saturated Fat
5g
(25%)
Cholesterol
38mg
(13%)
Sodium
207mg
(9%)
Potassium
583mg
(17%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
336IU
(7%)
Vitamin C
6mg
(7%)
Calcium
27mg
(3%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 50g | 17% |
| Protein | 20g | 40% |
| Fat | 26g | 40% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 38mg | 13% |
| Sodium | 207mg | 9% |
| Potassium | 583mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 336IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 27mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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